This recipe came from my grandmother and I still make her famous flaky crust, but you can buy the ready to roll out crust.

Prep Time:
20 Minutes

Cook Time:
1 Hour

Total Time:
1 Hour and 20 Minutes

Servings: 6-8 depending on size

Ingredients:

1 can Tart Pitted Pie Cherries (NOT pie filling)

1 Cup Sugar

3 TBS flour

1/3 cup cherry juice (drained from the can of cherries, discard the rest)

1/4 TSP red food coloring

2 TBS Butter

1 Dash of Salt

Instructions:

Line 8" pie pan with unbaked crust. Mix together all but the cherries. Add cherries. Pour into pie shell, dot with about 2 TBS butter and cover with top crust. Make slits or fork picks for steam to escape. Bake at 350 degrees for about 1 hour, until golden brown and cherry juice is thickened. Cool before serving.